Christmas & New Year’s Meals

aamefford

aamefford

Same old member, thanks.
Joined
Nov 17, 2021
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I love to cook, love to eat. I’d love to hear about your Christmas and upcoming New Year’s meals this year. This thought was spurred by @Daryl Jones ’ post over on @Lola ‘s “Random” thread. Here’s a link:
forums.prsguitars.com

Random. No more or less

Christmas morning eats: studnetz and worstenbroodjes. I made the studnetz yesterday (Tuesday) myself and the Dutch sausage breads are courtesy of the Van Hout Bakery in downtown Atha B. Other than some faint long ago roots of Pennsylvania Dutch (German really) and a complete absence of Ukrainian...
forums.prsguitars.com forums.prsguitars.com

I’m particularly interested in “non-yankee” cultural foods. That said, ours was simple, and very “yankee.”

Prime Rib smoked on a Kamado grill
Haricot Vert green beans (long and skinny)
Oven roasted potatoes
King’s Hawaiian rolls and butter
Pumpkin pie ‘cause the boysenberry pie wasn’t done baking
A nice bottle of 2018 Renwood Old Vine Zinfandel.

Let the vicarious feasting begin!
 
Christmas offers different food.

My wife and the daughters prefer trout, vegetables, and croquettes.
I use to eat potatoes, tiny sausages, tiny meat balls, and beef tongue bathing in a brown sauce.

We do celebrate the last day of the year. In the evening we have raclette, obvious with cheese, potatoes, mushrooms, meat, vegetables and so on.
 
When I was a kid, Christmas Eve was various Scandinavian foods. Lefse, lutefisk, rommegrot pudding, and some things I can’t remember as well. Hated the lutefisk. White fish soaked in lye? And that’s a celebration meal? Oh, dear…

This year it was just my wife, my son, and I. Appetizers for Christmas Eve and baked ziti for Christmas.

New Year’s Eve was always steak when I was a kid. Sometimes done in a fondue pot, which was fun. Now it’s whatever we feel like. We used to do a gathering with friends, but as more kids came to be that became less practical.
 
deathworlder said:
I'm cooking yaki mandu & bulgogi for New Year's.
Got a couple of Shun knives for Christmas, I want to play with.
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My wife loves the Shun knives, and has a bunch. I have their 8” chef’s, which is a lovely knife. I have assembled a set of Henkel 4 Star knives over the duration of probably between 30 and 40 years ago. They are old, excellent and utilitarian. I greatly prefer them, because I’ve had them so long. My lovely wife bought me a knife roll so I can get my “ugly” knives out of her knife block!
 
aamefford said:
I love to cook, love to eat. I’d love to hear about your Christmas and upcoming New Year’s meals this year. This thought was spurred by @Daryl Jones ’ post over on @Lola ‘s “Random” thread. Here’s a link:
forums.prsguitars.com

Random. No more or less

Christmas morning eats: studnetz and worstenbroodjes. I made the studnetz yesterday (Tuesday) myself and the Dutch sausage breads are courtesy of the Van Hout Bakery in downtown Atha B. Other than some faint long ago roots of Pennsylvania Dutch (German really) and a complete absence of Ukrainian...
forums.prsguitars.com forums.prsguitars.com

I’m particularly interested in “non-yankee” cultural foods. That said, ours was simple, and very “yankee.”

Prime Rib smoked on a Kamado grill
Haricot Vert green beans (long and skinny)
Oven roasted potatoes
King’s Hawaiian rolls and butter
Pumpkin pie ‘cause the boysenberry pie wasn’t done baking
A nice bottle of 2018 Renwood Old Vine Zinfandel.

Let the vicarious feasting begin!
Click to expand...
Prime rib dry brined for 24 hours in coarse salt, garlic, pepper, and oil.
Mashed potato casserole with sour cream, cheese, garlic, bacon bits, and topped with parmesan. Made the day before and baked after pulling the Prime rib to rest.
Sugar snap peas sauté in bacon fat and butter with garlic, salt, pepper, and sliced almonds.

None of it is fattening!!! :D
 
dmatthews said:
Prime rib dry brined for 24 hours in coarse salt, garlic, pepper, and oil.
Mashed potato casserole with sour cream, cheese, garlic, bacon bits, and topped with parmesan. Made the day before and baked after pulling the Prime rib to rest.
Sugar snap peas sauté in bacon fat and butter with garlic, salt, pepper, and sliced almonds.

None of it is fattening!!! :D
Click to expand...
Nice! What a classic menu!

Every time I try a rub or seasoning other then salt and pepper on Prime Rib or tri-tip, the request is to go back to salt and pepper. My lovely wife just likes the simple S&P and light smoke. I just mix it eyeball half and half in a shaker bottle with big holes in the lid. It usually gets on the meat 2-4 hours before it hits the kamado. I’d love to do 24 hours but the fridge is always too full!
 
aamefford said:
Nice! What a classic menu!

Every time I try a rub or seasoning other then salt and pepper on Prime Rib or tri-tip, the request is to go back to salt and pepper. My lovely wife just likes the simple S&P and light smoke. I just mix it eyeball half and half in a shaker bottle with big holes in the lid. It usually gets on the meat 2-4 hours before it hits the kamado. I’d love to do 24 hours but the fridge is always too full!
Click to expand...
The 24 hour dry brine was a first for me, although the mixture I've used forever.
Same thing with the potato casserole and sugar snap peas.
It all worked out great, so will be a repeat.
 
dmatthews said:
The 24 hour dry brine was a first for me, although the mixture I've used forever.
Same thing with the potato casserole and sugar snap peas.
It all worked out great, so will be a repeat.
Click to expand...
A classic steakhouse menu. Arguably cheaper, assuredly better, and at home with loved company. Come to think of it, that’s why I love to cook.
 
I have been doing steak and shrimp for my wife and myself for the past few years. This year I decided to try doing a prime rib. I have never cooked one of these before. It came out good but I definitely learned some things from this cook. The biggest one is the carry over cook on it was much more than I anticipated. It came up 20 degrees. I was expecting maybe 15 at the most so it was more on the medium side or a little farther than that. It was still tender and flavorful but more done that I wanted it to be. My wife still loved it so mission accomplished.
 
JasonE said:
I have been doing steak and shrimp for my wife and myself for the past few years. This year I decided to try doing a prime rib. I have never cooked one of these before. It came out good but I definitely learned some things from this cook. The biggest one is the carry over cook on it was much more than I anticipated. It came up 20 degrees. I was expecting maybe 15 at the most so it was more on the medium side or a little farther than that. It was still tender and flavorful but more done that I wanted it to be. My wife still loved it so mission accomplished.
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Yeah, I typically pull it around 125 or so. Could go lower.
 
dmatthews said:
Indeed. Mine was a little over 5lb as well. I let it rest for 30 mins which is about double my usual.
Unfortunately the meat thermometer quit while resting so not sure what it ended up at.
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I pulled this one at 120 and put a loose tent of foil over it. I rested it for around 45 minutes to an hour. It climbed to 141 before it started going back down. It was at 139 or 140 when I cut it. The outer sides of it were still pink but not as much as I wanted.
 
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